Oh, actually a halfway interesting chapter. The version with fried bean curd is super good, I love those, especially when deep fried instead of steamed. Using caul fat is a unique idea, but I don't know if you can call it a spring roll at that point. Sweet spring rolls are rare but do exist, my mom would make red bean spring rolls. Using pounded chicken itself as the skin is very interesting, I want to see how she pulls that off without the meat splitting, getting too tough and dry, or being too thick. Could be a fun inversion with fried spring roll wrapper on the inside. Also gives me an idea myself, what about using chicken skin as the wrap and deep frying it?